Pumpkin Maple Nut Cookies

Prep time
30 minutes
Total Time
12-15 minutes
Not rated
0 ratings

A recipe from Jae Almond of Granny’s Bakery, who sells her wares at the Dane County Farmers’ Market in Madison, Wisconsin. These cookies feature several native American ingredients--pumpkin, maple syrup and wild nuts.


  • 2 sticks (8 ounces) Organic Valley butter, softened
  • 34 cup brown sugar
  • 14 cup honey
  • 1 Organic Valley Large Egg
  • 1 cup cooked, pureed pumpkin (or canned pumpkin puree)
  • 1 teaspoon vanilla extract
  • 2 14 cups flour
  • 2 teaspoons cinnamon
  • 1 12 teaspoons baking powder
  • 1 14 teaspoons baking soda
  • 34 cup chopped black walnuts or hickory nuts
  • Frosting
  • 3 cups powdered sugar
  • 3 tablespoons Organic Valley Butter, softened
  • 12 teaspoon vanilla extract
  • 4-5 tablespoons maple syrup
  • 12 cup ground black walnuts or hickory nuts


1. Heat oven to 350 degrees. Grease cookie sheets.

2. Cream butter in large bowl; beat in brown sugar. Beat in honey, egg, pumpkin puree and vanilla. Combine flour, cinnamon, baking powder and baking soda in separate bowl. Stir dry mixture into wet mixture. Stir in nuts. Drop by heaping teaspoons onto cookie sheets.

3. Bake 12-15 minutes. Cool the cookies completely. (They may be frozen at this point).

4. For the frosting: Combine powdered sugar, butter, vanilla and enough maple syrup to make a thick consistency. Frost the cookies, sprinkling each one with ground nuts immediately after frosting it.

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